Since grilling season might soon be coming to a close, B and I were definitely in the mood for grilled steak and asparagus. And really, what goes better with steak than a good baked potato? After seeing so many alluring photos on pinterest, I’ve been itching to try accordion potatoes. They look pretty fancy and, aside from the slightly tricky slicing process, they really aren’t very difficult to make.

Slice potatoes 3/4 way through (place a chopstick or wooden skewer next to the potato to keep yourself from slicing all the way through if you need to). Combine butter, olive oil, rosemary, and garlic and microwave about 30 second until melted. Brush potatoes, making sure to get butter in each of the folds. Sprinkle with salt and pepper. Place in baking dish with halved lemon and bake for about 30-40 minutes until browned and crispy on the outside and cooked through in the middle.

Trim root ends of onions slightly, leaving them intact, then halve lengthwise and cut halves lengthwise into 3/4-inch-thick wedges. If you keep the slices attached to the root, they won’t fall apart on the grill, but feel free to use a grilling basket if a couple come apart. Grill until soft and make sure to get a good char. Whisk together remaining tablespoon vinegar and 1 1/2 tablespoons oil and salt and pepper to taste in a bowl and add onions, tossing gently to coat.